Chamorro BBQ Chicken

Chamorro BBQ Chicken

In case you didn’t know, I was born and raised on the island of Guam. One of the most memorable foods from back home has to be the Chamorro BBQ. I always miss home and being able to make food that connects me to my memories is the best. I hope you try this out yourself and enjoy it as much as I do.

Chamorro BBQ Chicken

Recipe by Felice TakamatsuCuisine: ChamorroDifficulty: Easy


Cooking time


Marination Time




  • 2 pounds of chicken drums or thighs (can be bone-in or boneless/skinless)

  • Marinade
  • 1 cup soy sauce

  • 1 cup Sprite (7up, even Coca-Cola works too)

  • 3 lemons, juiced

  • 4-5 smashed garlic cloves (substitute: 1 tbsp garlic powder)

  • 1 medium onion, sliced (substitute: 1 tbsp onion powder)

  • 1/2 tbsp fresh cracked black pepper 

  • Glaze for Basting
  • 1/2 cup soy sauce

  • 1/4 cup vinegar

  • 1 tsp garlic powder

  • 1 tbsp brown sugar

  • 1 tbsp corn starch

  • Finadene
  • Equal parts soy sauce and lemon juice

  • 1 small onion diced

  • 1 jalapeno, diced


  • Combine all marinade ingredients and chicken in a resealable bag or bowl with a tight fitting lid. Marinate chicken for at least 2 hours, but it is best to do so overnight.
  • When ready to cook the chicken, remove chicken pieces from marinade and pat dry.
  • Airfry chicken pieces for 12 minutes at 400ºF.
  • While the chicken is cooking, making your glaze for basting. Combine all the glaze ingredients in a small sauce pan and whisk to combine. Heat sauce and bring to simmer, whisking to dissolve all the ingredients. Simmer until sauce is thick, then set aside.
  • Baste chicken with glaze and airfry for 5 minutes, then baste chicken again and airfry again for 5 minutes. Repeat this process multiple times until you reach a full cook time of 15 minutes. Chicken should be fully cooked by this time and have a crispy and charred exterior.
  • Serve chicken with finadene (see ingredients above – steps are super simple, just combine all together).

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